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Old 03-23-2009, 06:09 PM   #11
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I have a blonde/pale in the fermenter right now with all American hops that I pitched 530 into. I've made a couple of Belgian stouts. One even won a medal.

I wouldn't personally try the saison/stout recipe because I think the spice characteristic of the saison yeast would clash with the roast profile of a stout, but that's just my palate and yours may differ completely. I would much rather hit up the Belgian and Trappist strains if I was going to do a hybrid.

A'Chouffe makes a 'Triple IPA' which is an American hopped triple that is very nice.

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Old 03-23-2009, 08:14 PM   #12
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I'VE DONE THIS!! It's my DAWN OF THE DEAD ALE!!!! I used an IPA grain bill with 1# of sugar and 1214 to give it a toasty hoppy IPA with a fuity bready belgian kick. It's my favorite beer i've brewed so far.

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Old 03-23-2009, 08:46 PM   #13
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I've yet to brew one, but a local brewpub makes a couple of IPA and pale ales with Belgian yeast, which are delicious. But why stop there? Belgian yeast are yummy. I'm curious to find out what other styles they might work in :-)

For my next brew I'm planning on using an English Mild grain and hop bill, but with Trappist yeast.

But then what about Stout, ESB, Rauchbier, perhaps a Wee Heavy?

So many possibilities, so little time :-)

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Old 03-23-2009, 08:57 PM   #14
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English Ordinary Bitter with WLP550 would be nice. Or you could just hop up a Belgian Pale Ale.

I remember tasting a Saison IPA at the brew club and it was very nice. They used the WLP568 which is, I believe, a blend of Dupont and Sierra Nevada yeasts (WLP565 and WLP001). The hop flavor and aroma buried a lot of the character but there was some fruitiness and spiciness that came through.

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Old 03-23-2009, 09:01 PM   #15
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So would that be creating a new style? And saying "Unconventional use of belgian yeast", I get the impression all belgian beers are unconventional, especially when compared to the stodgy german limitations.
You're right, of course. I guess I meant "unconventional" as applied to non-standard Belgian grain bills and hopping.
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Old 03-23-2009, 09:05 PM   #16
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I did my NIGHT OF THE LIVING DEAD ALE with a porter grain bill and the same slurry of that 1214. I LOVE these belgian yeast.

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Old 03-23-2009, 09:14 PM   #17
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Originally Posted by Donthoseme View Post
I'VE DONE THIS!! It's my DAWN OF THE DEAD ALE!!!! I used an IPA grain bill with 1# of sugar and 1214 to give it a toasty hoppy IPA with a fuity bready belgian kick. It's my favorite beer i've brewed so far.
PUT THAT PICTURE OVER HERE!!!!

http://www.homebrewtalk.com/f12/visu...-beers-105194/
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Old 03-23-2009, 09:19 PM   #18
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I think using some styrian goldings and saaz in an IPAbbey would match well. I think those might work a bit better than the citrusy american hops, but then again what do i know.

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Old 03-23-2009, 09:38 PM   #19
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Originally Posted by Donthoseme View Post
I'VE DONE THIS!! It's my DAWN OF THE DEAD ALE!!!! I used an IPA grain bill with 1# of sugar and 1214 to give it a toasty hoppy IPA with a fuity bready belgian kick. It's my favorite beer i've brewed so far.
Beautiful. I really need to brew more often so I can make everyone else's kick ass recipes.
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Old 03-23-2009, 09:42 PM   #20
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Any recipe that is pitched with Belgian yeast is Belgian beer. Or at least "Belgian-Style" Kind of the definition of a Belgian beer since there are no prescribed malt or hop bills that define Belgian and the yeast is what makes a Belgian a Belgian.

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